This is a simple ” It’s bank holiday, I have a nearly empty fridge and I am craving for a sweet breakfast” recipe.
I adapted this recipe for Streusel Scones from Cynthia Barcomi and loved it, while watching the lastest Autumn/Winter Fall Runway shows on Style.com.
Have a great week

Preheat the oven@ 200ºC.
Mix all the ingredients for the Streusels ( except the egg yolk mix) and knead the butter with your fingertips into the batter.
Then in another bowl mix flour, sugar, baking powder and salt. Add the butter and marzipan and knead with your fingertips. Add the milk and egg and knead well until evenly mixed.

Place the batter on a floured working space and knead. Then roll the batter to approx. 1cm thickness.
Make 16-20 round cutouts, using a glass or round cookie cutter ( approx 6cm diameter) and place half of the cutouts on a baking tray, covered with baking paper.
Place some raspberry jam ( approx 1 teaspoon) in the center of each cutout and place the additional cutouts on top of each, pressing carefully around the corners.
Now brush the eggyolk/water mix on top and spread the Streusel ( approx 1 Tablespoon per scone) .
Bake for 17-20 minutes and let cool for 10 minutes before eating.
I hope you love them as much as I did